This yummy and easy dessert recipe is perfect for your next potluck or for any night of the week!
1¼ Cups of Butter, softened
2½ Cups of Flour
⅔ Cup of Powdered Sugar
1 pkg.(8 oz.) Cream Cheese, softened
⅓ Cup of Sugar
½ tsp. Vanilla
¼ Cup of Sour Cream
½ Cup of Water
½ Cup of Orange Juice
1 TBSP Orange Zest
1 Cup of Sugar
12 oz. Fresh Cranberries
Powdered Sugar, for dusting
Preheat the oven to 350 degrees. Line a 9×13″ baking dish with parchment paper(for easy removal of bars for slicing.
Place butter, flour, and powdered sugar in the bowl of a stand mixer and mix together with a paddle attachment until just combined. Reserve ⅓ of the dough and press the other ⅔’s into the bottom of a 9×13″ baking dish. Smooth out dough as best you can.
Bake the dough in the preheated oven for 10 minutes. Remove and set aside while you make the cheesecake filling.
In a mixing bowl, beat together the cream cheese and sugar until smooth. Add the egg, sour cream, and vanilla and beat together until smooth, scraping down the sides as necessary. Pour over the par-baked crust.
In a saucepan, combine the water, orange juice, zest, and 1 C. sugar. Bring to a boil over medium/high heat, stirring to dissolve the sugar. Rinse the cranberries and discard any that are not up to par. Add cranberries to the boiling syrup and reduce heat to a simmer.
Let simmer for 10 minutes, or until the cranberries have mostly burst and sauce has thickened.
Using a spoon, drop cranberries and sauce evenly over the cheesecake. Crumble the remaining shortbread crust over the top of the cheesecake and berries.
Bake for 25-30 minutes, or until the cheesecake is puffed up slightly and the crumble is golden on top.
Remove and let cool. Chill for 2-3 hours.
Dust with powdered sugar and cut into bars.
Thank you to The Kitchen McCabe for this delicious dessert recipe!